[2718—POIRES A LA REINE EMMA]
Mould a Flamri preparation in an even border-mould, decorated with candied fruit. Set this to poach, and, when it is cold, turn it out on a round dish.
In the middle set a pyramid of quartered pears, stewed in a vanilla-flavoured syrup; coat the quarters with Frangipan cream, [782] ]combined with a quarter of its bulk of crushed, dry macaroons, and with double its volume of very stiff Chantilly cream.
Decorate the top, by means of a piping-bag, with Chantilly cream; and serve some Kirsch-flavoured apricot sauce separately.
Apples.
[2719—POMMES A LA ROYALE]
Peel some small apples, core them by means of a tube-cutter, and poach them in vanilla-flavoured syrup. When they are quite cold, coat them with red-currant jelly, and dish them in a circle, each upon a tartlet of blanc-mange. Garnish their midst with chopped Maraschino jelly.
Various Cold Sweets (Entremets).
[2720—BISCUIT A LA REINE]
Cook, in a manqué mould, a Savoy-biscuit preparation, and let it cool.